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Computer models have been developed to simulate the freezing and cooling processes of bread and bakery products. They are based on the finite element method and calculate temperature ranges and product humidity. Products of complex composition and shape can be simulated. As a result of these simulation techniques, the product quality can be improved.
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Details
- Original title: Cooling and freezing simulation of bakery products.
- Record ID : 1994-3664
- Languages: English
- Source: Cold Chain Refrigeration Equipment by Design.
- Publication date: 1993/11/15
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Bakery and confectionery products - Keywords: Bread; Chilling; Quality; Simulation; Bakery product; Humidity; Freezing
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Technical computations for refrigeration with B...
- Author(s) : SLUIS S. M. van der, ROUWEN W.
- Date : 1993/12
- Languages : Dutch
- Source: Koude Mag. - n. 12
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CHANGES IN FROZEN BREAD QUALITY DURING COLD STO...
- Author(s) : FIK M., SUROWKA K.
- Date : 1987/08/24
- Languages : English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
View record
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THE CONTROL OF DOUGH FERMENTATION BY LOW TEMPER...
- Author(s) : TANAKA Y.
- Date : 1983
- Languages : Japanese
- Source: Refrigeration - vol. 58 - n. 674
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EUROPAIN. LA < FILIERE FROID >.
- Date : 1990
- Languages : French
- Source: Filière Farine - vol. 3 - n. 20
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120.000 stokbroden per week invriezen: vriespro...
- Date : 1998/03
- Languages : Dutch
- Source: Koude Klim. - vol. 6 - n. 3
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